US2006210680A1PendingUtilityA1

Process for reducing oil and fat content in cooked potato

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Individually held — no corporate assignee on recordPriority: Dec 16, 2003Filed: May 22, 2006Published: Sep 21, 2006
Est. expiryDec 16, 2023(expired)· nominal 20-yr term from priority
Inventors:Stephen D. KelleherWayne S. SaundersPeter G. Williamson
A23L 17/40A23V 2002/00A23L 5/11A23L 5/20A23L 29/045A23L 19/05A23L 19/12A23L 19/18A23L 33/17A23L 13/03A23L 13/42A23L 13/424A23L 13/57A23L 13/65A23L 17/75
57
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Claims

Abstract

A process for cooking a food in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The food containing the protein is cooked in a fat and/or oil. Accumulated fat and/or oil on the surfaces of the cooked food then is removed. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Claims

exact text as granted — not AI-modified
1 . The process for reducing absorption of fat and/or oil in uncooked food during cooking of the food with a fat and/or oil which comprises: 
 (a) adding to said uncooked food a protein composition and/or a peptide composition selected from the group consisting of an acidic dry protein mixture of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, an aqueous acidic protein solution of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue and a peptide composition derived from myofibrillar proteins and sarcoplasmic proteins that are derived from animal muscle tissue and mixtures thereof by an adding method selected from the group consisting of applying said protein and/or peptide composition to at least one surface of said uncooked food, mixing said protein and/or peptide composition with said uncooked food, injecting said protein and/or peptide composition mixture into said uncooked food and a combination of said adding methods    (b) cooking said uncooked food and protein and/or a peptide composition from step (a) in an oil and/or fat    and (c) removing accumulated fat and/or oil from surfaces of food from step (b).    
   
   
       2 . The process for reducing absorption of fat and/or oil in uncooked food during cooking of the food with a fat and/or oil which comprises: 
 (a) adding to said uncooked food a protein composition and/or a peptide composition selected from the group consisting of an alkaline dry protein mixture of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, an aqueous alkaline protein solution of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue and a peptide composition derived from myofibrillar proteins and sarcoplasmic proteins that are derived from animal muscle tissue and mixtures thereof by an adding method selected from the group consisting of applying said protein and/or peptide composition to at least one surface of said uncooked food, mixing said protein and/or peptide composition with said uncooked food, injecting said protein mixture and/or peptide composition into said uncooked food and a combination of said adding methods    (b) cooking said uncooked food and protein and/or a peptide composition from step (a) in an oil and/or fat    and (c) removing accumulated fat and/or oil from surfaces of food from step (b).    
   
   
       3 . The process of  claim 1  wherein the protein and/or a peptide composition of myofibrillar proteins and sarcoplasmic proteins is applied to at least one surface of said uncooked food.  
   
   
       4 . The process of  claim 1  wherein the protein composition and/or peptide composition of myofibrillar proteins and sarcoplasmic proteins is applied to all surfaces of said uncooked food.  
   
   
       5 . The process of  claim 1  wherein the protein composition and/or peptide composition of myofibrillar proteins and sarcoplasmic proteins is mixed with said uncooked food.  
   
   
       6 . The process of  claim 1  wherein the protein composition and/or peptide composition is injected into said uncooked food.  
   
   
       7 . The process of  claim 1  wherein the protein composition and/or peptide composition is injected into said uncooked food and is applied to all surfaces of said uncooked food.  
   
   
       8 . The process of  claim 1  wherein said protein composition and/or said peptide composition is mixed with said uncooked food and is applied to all surfaces of said uncooked food.  
   
   
       9 . The process of  claim 1  wherein said protein composition and/or peptide composition is an acidic dry protein mixture and/or a peptide composition of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue.  
   
   
       10 . The process of  claim 1  wherein said protein and/or a peptide composition is an aqueous acidic protein solution and/or a peptide composition solution of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue.  
   
   
       11 . The process of any one of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said uncooked food is fish.  
   
   
       12 . The process of any one of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said uncooked food is shell fish.  
   
   
       13 . The process of  claim 12  wherein said shellfish is shrimp.  
   
   
       14 . The process of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said uncooked food is poultry.  
   
   
       15 . The process of  claim 14  wherein said poultry is selected from the group consisting of turkey, duck, goose, game bird and chicken.  
   
   
       16 . The process of any one of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said uncooked food is meat.  
   
   
       17 . The process of  claim 16  wherein said meat is selected from the group consisting of ham, beef, lamb, pork, veal, buffalo and venison.  
   
   
       18 . The process of any one of claims  1  or  2  wherein said uncooked food is a vegetable.  
   
   
       19 . The process of  claim 18  wherein said vegetable is potato.  
   
   
       20 . The process of  claim 18  wherein said vegetable is onion.  
   
   
       21 . The process of any one of claims  1  or  2  wherein said food is a flour based food.  
   
   
       22 . The process of any one of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said protein composition and/or a peptide composition is derived from fish muscle tissue.  
   
   
       23 . The process of any one of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said protein and/or peptide composition is derived from poultry muscle tissue.  
   
   
       24 . The process of any one of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said protein composition and/or peptide composition is derived from meat muscle tissue.  
   
   
       25 . The process of  claim 24  wherein said protein composition and/or peptide composition is meat muscle tissue selected from the group consisting of beef, lamb, pork and mixtures thereof.  
   
   
       26 . The process of any one of claims  1 ,  2 ,  3 ,  4 ,  5 ,  6 ,  7  or  8  wherein said protein composition and/or a peptide composition is substantially free of animal membrane lipids.  
   
   
       27 . The process of any one of claims  1 ,  5 ,  7  or  8  wherein said food is in a sausage composition.  
   
   
       28 . The process of any one of claims  1 ,  5 ,  7  or  8  wherein said food is in a hot dog composition.  
   
   
       29 . The process of any one of claims  1 ,  3 ,  4 ,  5 ,  6 ,  7 ,  8 ,  9  or  10  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       30 . The process of  claim 1  wherein the uncooked food is frozen.  
   
   
       31 . The process of  claim 2  wherein the uncooked food is frozen.  
   
   
       32 . The process of any one of claims  1  or  2  wherein the fat and/or oil is removed from the surfaces of the food with superatmospheric gas.  
   
   
       33 . The process of  claim 11  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       34 . The process of  claim 12  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       35 . The process of  claim 13  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       36 . The process of  claim 14  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       37 . The process of  claim 15  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       38 . The process of  claim 16  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       39 . The process of  claim 17  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       40 . The process of  claim 18  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       41 . The process of  claim 19  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       42 . The process of  claim 20  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.  
   
   
       43 . The process of  claim 21  wherein the pH of said acidic dry protein mixture, said aqueous acidic protein solution and said peptide composition is between about 2.5 and about 3.5.

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